Served with a mustard-garlic flavored black olives, corn and peas topping!

Serves 4

1 c. long grain rice

1-1/4 c. water

1 T. margarine

1 T. prepared yellow mustard

1 t. salt

1 t. dill weed

3 T. margarine

16 extra lg. black pitted California olives, cut from end to end into 4ths

1 t. garlic powder

1 c. froz. corn

1 c. froz. peas

1 t. prepared yellow mustard

black pepper to taste

salt to taste

In medium saucepan combine rice, water, margarine, mustard, salt and dill weed. Stir well, to incorporate the mustard into the water, bring to boil; stir. Cover tightly, reduce heat to low and cook exactly 20 minutes. Remove cover and fluff with fork.

In another saucepan, over low heat, melt margarine. Add olives, then sprinkle with garlic powder; stir well, spooning melted margarine up and over olives. Cook for 3-4 minutes.

Next, add corn and peas to olives; stir well and cook 1-2 minutes longer.

Add mustard, stirring thoroughly to coat all vegetables. Pepper liberally, salt to taste, then cook till very hot, about 5 minutes, stirring often.

To serve: Spoon rice onto individual serving plates, then spoon vegetable topping over the rice.

Notes: Use only the common variety prepared yellow mustard for this dish.

Add garlic with the olives so that the garlic margarine flavors the garlic more prominently. If added after the corn and peas it won’t.

By Sharon Lee Davies-Tight

Paid for by The Animal-Free Chef, AFC GLOBAL and/or Word Warrior GLOBAL. Till now and forever © Sharon Lee Davies-Tight. Share freely with proper credit. "Change the world by changing yourself. You're in the future already. Now what? You determine your outcome."